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Method for producing sesame flavor distilled spirit by using fresh mouldy bran

A technology of sesame aroma type and bran koji, which is applied to the preparation of alcoholic beverages and other directions, can solve the problem that the typical style of sesame aroma type is not prominent enough, and achieve the effects of outstanding sesame aroma type, improving economic benefits, and harmonizing compound aroma.

Inactive Publication Date: 2013-06-12
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to address the above problems, in order to solve the problem that the typical style of the sesame-flavored type is not outstanding enough, and to provide a method for producing sesame-flavored liquor by utilizing fresh bran koji

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] a) The optimal ratio of raw and auxiliary materials: 900Kg sorghum, 150Kg wheat, and 210Kg rice husk, wherein the sorghum and wheat are mechanically separated or manually screened to remove impurities before use;

[0019] b) Batching according to the above-mentioned proportions. Before batching, crush the sorghum and wheat respectively, and moisten the ingredients with 78-82°C hot water, mix well, soak the ingredients for 30-60 minutes after moistening, and steam the rice husks for 30 minutes;

[0020] c) Stir the moistened ingredients in b) into the fermented grains after steaming, mix evenly, steam and gelatinize in a retort for 100-120min, so that the raw materials are completely gelatinized;

[0021] d) After steaming, place the retort on a cooling bed, and turn on the wind to cool down to 38°C-40°C;

[0022] e) The material in d) is added according to 18% of the amount of steamed material, and high-temperature Daqu koji powder is added, and 20%, 8%, and 5% of the a...

Embodiment 2

[0028] a) Proportion of raw and auxiliary materials: sorghum 1000Kg, wheat 180Kg, rice husk 240Kg, wherein sorghum and wheat are mechanically separated or manually screened to remove impurities before use;

[0029] b) Batching according to the above-mentioned proportions. Before batching, crush the sorghum and wheat respectively, and moisten the ingredients with 78-82°C hot water, mix well, soak the ingredients for 30-60 minutes after moistening, and steam the rice husks for 30 minutes;

[0030] c) Stir the moistened ingredients in b) into the fermented grains after steaming, mix evenly, steam and gelatinize in a retort for 100-120min, so that the raw materials are completely gelatinized;

[0031] d) After steaming, place the retort on a cooling bed, and turn on the wind to cool down to 38°C-40°C;

[0032] e) The material in d) is added according to 18-20% of the amount of steamed material, and high-temperature Daqu koji powder is added, and 20%, 8%, and 5% of the amount of st...

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PUM

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Abstract

The invention relates to a method for producing distilled spirit, in particular to a method for producing sesame flavor distilled spirit by using fresh mouldy bran. The method mainly comprises the following steps of: 1) mixing 8 to 10 parts of broomcorn, 1 to 2 parts of wheat and 2 to 2.5 parts of rice husk; 2) wetting the materials by using hot water, stirring uniformly, sealing the materials and steaming the rice husks; 3) adding fermented grains, cooking and gelatinizing, spreading and cooling, adding high-temperature hard liquor-made yeast powder in an amount which is 18 to 20 percent of the weight of the steamed materials, adding fresh mouldy bran in the amounts which are 18 to 20 percent, 6 to 10 percent and 4 to 6 percent of the weight of the steamed materials respectively, stirring uniformly, continuously cooling and then stacking; 4) stacking for 30 to 32 hours, spreading and cooling until the temperature of the materials is reduced to 30 to 35 DEG C, placing into a pool, andfermenting for 45 days; and 5) after fermentation, layering and placing into utensils, distilling, flowing liquor slowly at high temperature, grading and taking spirit, and placing the original liquor into a storehouse in a grading mode, wherein the original liquor can be mixed in finished product liquor after being stored for at least three years. In the production method, the fresh mouldy bran is directly applied to production according to the characteristic that the microbial propagation and metabolism activity of the fresh mouldy bran is high, so the produced sesame flavor distilled spirit has the characteristics of stable quality, prominent style, harmony composite fragrance and the like, the economic benefit is improved, and production cost is reduced.

Description

technical field [0001] The invention relates to a production method of liquor, in particular to a method for producing sesame-flavored liquor by utilizing fresh bran koji. Background technique [0002] Sesame-flavored liquor is based on the traditional liquor production technology, combined with the characteristics of Maotai, Luzhou-flavored and Fen-flavored liquors, using a combination of Daqu and bran koji, and artificially cultivating a variety of microorganisms for co-fermentation to produce a new liquor aroma. It is a typical example of the fusion of liquor flavors. [0003] In recent years, with the launch of sesame-flavored liquor on the market, significant economic and social benefits have been achieved. As a rising star developed in recent years, it has sufficient stamina for development and broad prospects for development, which fully demonstrates its strong vitality. The driving force behind the rapid development of brand liquor. Many liquor manufacturers have ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 熊正河邢介平钟其顶孟镇李秀华吕志远
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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